A Slice of Life: A welcome discovery in supermarket

Here's the lowdown on a healthy treat, to balance all the sweet Halloween treats you'll be encountering — if Sandy allows.

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By Joanna McQuillan Weeks

southcoasttoday.com

By Joanna McQuillan Weeks

Posted Oct. 31, 2012 at 12:01 AM

By Joanna McQuillan Weeks

Posted Oct. 31, 2012 at 12:01 AM

» Social News

Here's the lowdown on a healthy treat, to balance all the sweet Halloween treats you'll be encountering — if Sandy allows.

Like a lot of foodies, I'm eager to try newly available ingredients that come into the marketplace. I say "newly available" because the one I'm discussing today, farro, is truly an ancient grain.

I first learned of this barley-like grain from a cookbook I reviewed two years ago, "Soups + Sides" by Catherine Walthers, a Martha's Vineyard author.

At the time, I tried to find farro (pronounced FAHR-oh) in the usual supermarkets I shop at, with no success. I think I may have glanced at the Bob's Red Mill display in Ocean State Job Lot, and didn't find it, and then forgot all about it.

Recently, I was at an unfamiliar supermarket, wandering the aisles looking for an item, when my eye fell on a package of "Italian pearled farro." It was an organic product from Nature's Earthly Choice.

According to the company website, www.earthlychoice.com, "history books describe farro as the oldest and original grain domesticated by humans in the Fertile Crescent of the Middle East." It is high in fiber, high in protein and a great source of complex carbohydrates, the company states. Since I'm fond of barley, I figured I'd like farro, too.

In Walter's cookbook, she used farro as an ingredient in beef vegetable, chicken vegetable, and kale soups. As it happened, I was making a big pot of kale soup (is there any other size?) that day, and decided to stir in some farro.

It was a good addition, quite similar to barley, and like that grain, did sort of "explode" after a couple of reheatings.

Next, I think I'll try this recipe from the package. You can find more ideas at www.earthlychoice.com.

Farro and Roasted Butternut Squash

Serves six to eight as a side dish.

2 cups pearled farro, rinsed and drained

2 teaspoons fine-grain sea salt

5 cups water (or stock)

3 cups butternut squash, peeled and cut into 1/2-inch dice

1 large red onion, peeled and cut into eighths

1 tablespoon fresh thyme, minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 cup walnuts, deeply toasted

3 tablespoons toasted walnut oil (or more olive oil)

1/4 cup goat cheese, crumbled

Preheat oven to 350 degrees. Combine the farro, salt and water in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 15 to 20 minutes. Taste often, as you want it al dente but tender. Remove from heat, drain any excess

water, and set aside.

While the farro is cooking, toss the squash, onion and thyme with the olive oil, vinegar and a couple big pinches of salt on a rimmed baking sheet. Spread in a single layer and roast about 20 minutes, turning every 5 to 7 minutes to brown evenly.

Remove, let cool a bit, then mince just half the onion. In a large bowl, toss everything but the goat cheese. Add salt to taste. Garnish with cheese.

Joanna McQuillan Weeks is food editor of The Standard-Times. Contact her at foodedit@s-t.com